Instant Rava Vada Recipe is an instant tasty and tempting snack that goes well with both breakfast or evening snack for which the batter is prepared with rava/semolina/suji. Whenever you wish to prepare vadas instantly that sooji vadas are a must try. As compared to dal vada making sooji vadas is quite easy and quick. Rava vadas are very easy to prepare. No hours of soaking and grinding is required, they can be prepared within an hour.
Instant Dosa Recipe with Left Over Rice- Leftover rice can be bothering at times. People often convert leftover rice into variety rice. But there are a lot of things that can be done with leftover rice and this dosa is one such beautiful way of using up that leftover rice. This dosa is kind of a soft dosa and is perfect for breakfast or as an after school snack for the children. Here is how to do it.
Take a mixer / blender and add in the left over rice, rice flour, cumin seeds, salt, red chilly powder, turmeric powder and garam masala. Add in a cup of water and grind to a smooth paste. The batter will be thick. Thin out the batter with as much of water as needed. The batter should not be very watery. The batter should be of pouring consistency. Now add in chopped onion, tomato, curry leaves and green coriander leaves to the batter. Mix well.
Instant Dosa Recipe with Left Over Rice- This recipe is kind of a soft dosa that is just perfect for your breakfast or school snack for your kids.
- 2 Cups Leftover Rice
- 1/2 Cup Rice Flour
- 1/2 Cup Curd
- 2 Cups Water
- 1 Teaspoon Cumin seeds
- 1 Unit Chopped Onion
- 1 Unit Chopped Tomato
- 5-6 Leaves Curry Leaves
- 2-3 Coriander Leaves
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Garam masala Powder
- 1 Teaspoon Red Chilly Powder
- 1 Teaspoon Oil
- Salt- to taste
Take a mixer / blender and add in the left over rice, rice flour, cumin seeds, salt, red chilly powder, turmeric powder and garam masala. Add in a cup of water and grind to a smooth paste. The batter will be thick.
Thin out the batter with as much of water as needed. The batter should not be very watery. The batter should be of pouring consistency. Now add in chopped onion, tomato, curry leaves and green coriander leaves to the batter. Mix well.
Heat a non stick dosa pan until hot. Let the flame be at high. Pour a ladle of the batter onto the pan. Sprinkle little oil on the sides. Cover the pan and cook the dosa for little over a minute on each side.
Once the dosa turns brown and crispy, remove it from the pan and Serve the dosa with your favorite chutney.
I tried it with chilled Dahi Vada and Hing wali Aloo ki sabzi.
- Please dont add more than the mentioned amount of cooked rice. The recipe wont come properly.
Stuffed Idli Recipe | Instant Stuffed Masala Idli- Idli is a traditional breakfast in South Indian households. It is a savoury cake that is popular throughout India and neighboring countries like Sri Lanka. The cakes are usually four to five inches in diameter and are made by steaming a batter consisting of urad dal and rice or Suji(rawa) for its instant idli version. Continue reading “Stuffed Idli Recipe | Instant Stuffed Masala Idli”
| Masala Dosa Recipe |
Masala Dosa Recipe- Dosa is a traditional breakfast in South Indian households. It is a savoury flat pan pizza stuffed with aloo bhaaji that is popular throughout India and neighboring countries like Sri Lanka. These pizza like chapatis are usually ten to twelve inches in diameter and are made by flattening the batter consisting of urad dal and rice. It tastes best with Sambhar. Dosa can be stuffed using some other vegetables also to make it different like paneer dosa, onion dosa, plain dosa or paper dosa.
(for 5 to 6 dosa)
Urad dhuli dal-1/2 cup
Water- for soaking
Salt- to taste
Oil-1 table spoon
Chana dal-2 table spoon
Curry leaves-10 to 12 pc
Mustard seeds-1 table spoon
Red chill powder-1 tea spoon
Garam masala- 1 tea spoon
Mustard Oil-2 table spoon
Salt- to taste
For making Stuffing-
- Boil potatoes in a cooker. Soak chana dal for half an hour, peel and slice onion.
- Heat mustard oil in a karahi, add mustard seeds, curry leaves and sliced onion. Season with salt, chilli powder and garam masala.
- Add soaked chana dal and cook or a minute or two.
- Add mashed boiled potatoes and mix well all the ingredients to get nice flavored bhaaji.
For making Dosa-
- Soak rice and dal in water for 4 hours. Drain the water and make a smooth batter using grinder.
- Keep the batter for fermenting overnight at a warm place. Next morning put salt and water if required to get running consistency.
- For making dosa, heat a non stick dosa tawa, add few drops of oil and water to rub on tawa using a piece of paper or cloth.
- Put a ladle full of batter on tawa at high flame.
- Spread the batter using ladle firmly to get evenly thin crust of dosa on the tawa. Keep the flame low medium now.
- Put a big spoon of aloo bhaaji in the center of dosa and spread well in center to cover a strip. Let the dosa cook for a while until its sides start leaving the tawa.
- Turn the dosa from both the sides to seal the aloo bhaaji. Masala Dosa is ready.
- You can serve the dosa with nariyal chutney and sambhar.
|Vegetable Uttapam Recipe|
Vegetable Uttapam Recipe- Talking about healthy break fasts will definitely have Uttapam in its list. Unlike dosa, it is a soft base pancake covered with vegetables of your choice. Here I have used all vegetables available in winters to make my favorite Vegetable Uttapam. Vegetables used totally depends upon your choice, you can make plain onion uttapam or onion tomato uttapam or any other variant of it.
Rice-2 cup/250 gms
Urad dal-1 cup/100 gms
Onion-2 pcs/100 gms
Tomato-2 pcs/100 gms
Bell pepper-2 pcs/100 gms
(Depending upon your taste, more vegetables can be added or you can stick to any one or two vegetables also.)
Red chilly powder-1 table spoon
Coriander powder-1 table spoon
Chaat masala-1 table spoon
- Soak rice and dal in water for 5-6 hours or overnight.
- Drain the water and make a smooth batter using grinder.
- Keep the batter for fermenting overnight at a warm place.
- Next morning put little salt in the batter and mix it well. keep it a side.
- Chop all the vegetables finely and sprinkle salt, chilly powder, coriander powder and chaat masala. Keep it aside.
- Heat few drops of oil on flat non stick pan.
- Put 4-5 spoons of batter on pan and spread it to make uttapam of around 7-8 inch diameter.
- Put 4-5 spoons of chopped veggies on uttapam and spread generously.
- When it starts leaving the corners, turn the uttapam to cook it from other side.
- Cover the uttapam with a plate and cook for 1 min at low flame.
- Transfer it to the serving plate and serve hot with dahi-dhaniya chutney or nariyal chutney and sambhar.